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Plums faced down after pitting and halving. |
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Add fresh raspberries |
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Voila! So delicate and delicious especially with a scoop of vanilla! |
Makes 8 servings
4 tbls salted or unsalted butter, melted, plus more for buttering the dish
1 pound firm, ripe plums
1 cup raspberries
3 large eggs
1/2 cup flour
1 teaspoon vanilla extract
1/2 cups whole milk
- Position the rack in the top third of the oven. Preheat the oven to 375 degrees F
- Liberally butter the bottom and sides of a 2-quart shallow baking dish. Halve the plums, remove the pits, and place them cut side down over the bottom of the baking dish. If the plums are quite large, cut them into quarters. Scatter the raspberries over the plums.
- In a medium bowl, whisk the eggs until smooth. Whisk
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